Feb 22, 2017

Pickled Cabbage and Pork Stir-Fry (酸白菜炒豬肉)

I love adding sourish taste to my savory dishes, so there are a quite a lot of recipes involved some type of vinegar or citrus. Sometimes I don't even have to use these seasonings, instead, naturally fermented ingredients will do the job for me, like the pickled cabbage used here.

Pickled cabbage and pork stir-fry -


Marinade -

2 tablespoons soy sauce
1 1/2 tablespoons Chinese cooking wine
1/2 tablespoon corn starch

Others -

0.7 lb to 1 lb thick cut pork slices
1 tablespoon olive oil
1 lb pickled cabbage
2 to 3 garlic cloves 
2 big red chilies 
1 stalk scallion (optional)


Cut the pork into bite size pieces. Mix together all the marinade ingredients and massage the pork with it. Marinate for at least 10 minutes before cooking.

Peel and roughly chop the garlic cloves. Trim off scallion stem and cut into about 2-inch long sections. Trim off chili stems and remove the seeds, cut diagonally. These larger sized chilies are not as spicy as smaller ones such as Thai chili, just choose whichever one per your preference.

Store-bought pickled cabbage can be very sourish, so it is recommended to rinse the cabbage under water then squeeze dry before cooking. Chop into shorter sections once dried.

Drizzle some oil to the pan and turn to medium high heat. Once hot, add in the pork along with any remaining marinade. Stir-fry till nearly cooked through, scoop out the pork and set aside for later use.

Use the same pan and remaining oil, add the garlic and chilies, cook till aromatic and the garlic turns slightly golden browned, but not burnt.

Bump up the heat a little bit. Transfer the cabbage to the pan and give it a quick stir, mainly just to heat it up in order to release the flavors.

Transfer the pork back to the pan, cook for another 30 seconds. If using scallion, add the scallion sections now and give it a quick stir before moving to a serving plate.

Try to use belly or other fatter section of the pork. The pork fat pairs very well with pickled cabbage since the sourness helps cutting through the oily taste but in a way the pork fat softens the sharp texture from the pickled cabbage.

See if you can find some pickled cabbage at your local Asian groceries, they should be found somewhere around the fridge aisle. 

Other meaty Asian stir-fry recipes:

Feb 18, 2017

Rice Cooker Recipe - Steamed Rice with Chicken and Veggies

Not everyone has the time to cook especially after long hours of work. I totally understand that. But I also know that dining out every night can get tiring. This rice cooker recipe might come to a rescue. The prep work is easy with little cleaning involved. Take a look and see if it can help with your busy life schedule.

Steamed rice with chicken and veggies -

Ingredients (for 5 to 6 portions)?

  • 1 deboned chicken thigh/leg
  • 3 cups brown rice (but I also mixed in some leftover white grains)
  • 2 cups diced king oyster mushroom
  • 2 to 2 1/2 cups diced bamboo shoots
  • 1 1/2 cups julienned carrot
  • 1 cup corn kernels
  • 3/4 cup peas
  • 2 tablespoons light soy sauce
  • 1 tablespoon mirin
  • Some salt
  • Some white pepper powder
  • Some dried seaweed (threads or flakes)


Cut the deboned skin-on chicken thigh/leg into big size pieces. You can also sprinkle some salt and pepper on both sides then sear the chicken for extra aroma. If doing so, simply sear the chicken skin side down first and wait till it turns slightly browned then flip to the other side. Sear for another minute then remove the meat from heat. Wait till it cools down then cut into bite size pieces.

Prepare the veggies and dice them into smaller cubes. You can use any veggies of your liking, but avoid leafy greens for this particular recipe. 

Add the brown rice to the rice cooker and add water, just a little bit above the grains especially the veggies will release some moisture during the cooking process too. However, if unsure, it's better to have slightly soft grains compared to tough and chewy kind. Just think of it as a not so watery porridge.

Add in the light soy sauce and mirin. Top the rice with all the diced ingredients, manage the heartier veggies on the bottom first. Per my case, bamboo shoots goes on the very bottom and corn kernels on top. Transfer the chicken to the rice cooker too.

Close the lid and simply press the cook button, let the rice cooker do the remaining work for you. Once ready, gently mix all the ingredients and transfer the rice to a serving dish. Top with dried seaweed flakes right before serving.

Use some white pepper powder for a flavor boost!

Other rice cooker recipe: